FUKUCHO | Founded in 1868, the Imada Shuzō Brewery warehouse is located in Akitsu facing the Mitsu Bay renowned for one of the cleanest waters in Seto Inland Sea (Hiroshima Prefecture). The climate of Akitsu, blessed with a calm sea and a warm climate, has created the flavor of Fukunaga over many years. It is also the town of Hiroshima chief brewers.
Since 1994, Miho Imada, the eldest daughter, has been running the brewery. She revives the cultivation of the indigenous variety Hattangusa (Hiroshima’s oldest native variety of sake rice, which was revived from seeds and grown with reduced pesticides and fertilizers) and pursues sake brewing that combines tradition and innovation, including the development of sake brewing using white koji. In 2020, she was selected as the only Japanese person to be selected by the BBC as one of the 100 women who have influenced the world.
Fukucho Hattangusa Junmai Hybrid Kimoto | Specially Cultivated Rice R3 2022BY
Hybrid Kimoto using specially cultivated rice.
Japanese sake brewing has been refined through the wisdom of our ancestors who deeply understood the workings and laws of various microorganisms in the natural world. We also want to experience a lot from nature and make sake that is filled with the joy of living while learning. From 2022BY, hybrid Kimoto uses lactic acid bacteria selected from Kimoto. The raw rice is Hattangusa, a Hiroshima native variety grown by Fukucho. 80% of Kakemai is made from specially cultivated rice from R3 fields that has been milled to its original shape.
Type: Saké – Hybrid Kimoto
Yeast: Hiroshima prefecture yeast
Category: Junmai
Brewery: Imada Shuzō Brewery
Region: Hiroshima
Rice variety: Specially cultivated Hattangusa from Akitakada City, Hiroshima Prefecture (contract cultivation)
Polishing ratio: Koji rice – 60% | Kakemai 70% Original polished rice
ABV: 15%
Recommended temperature: Cold sake / Room temperature / Hot sake
Preservation method: Cool dark place
Volume: 720 ml
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